Paella Recipe
Were you looking for a great Paella recipe? An assortment of fabulous flavors, the Paella recipe is one of those Mediterranean dishes you simply shouldn't miss. Pamper everyone with Paella as Main Dish. Stock up on bags full of Chicken as you will want to make this Paella a lot. One trial wont be enough for this Paella recipe, I am sure you will be making it again!.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
2 pounds chicken thighs
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons olive oil
1/2 pound garlicky sausage,such as chorizo or kielbasa,sliced 1/2 inch thick
1 large onion, chopped
1 yellow bell pepper,coarsely chopped
2 cups converted white rice
1/2 teaspoon crushed hot red pepper
1/4 teaspoon crushed saffron threads
3 cups chicken broth,preferably reduced-sodium
1/2 cup dry white wine
1 (14 1/2-ounce) can stewed tomatoes
1/2 pound large shrimp,shelled and deveined
12 small hard-shell clams,scrubbed
1/3 cup thinly sliced scallions
Directions
1. Season chicken with 1/4 teaspoon salt and with pepper. In a large frying pan with a lid, heat 2 tablespoons of olive oil and cook chicken in batches over medium-high heat, turning once or twice, until browned, about 6 minutes per batch. Add sausage and cook until browned, about 5 minutes. Remove chicken and sausage from pan with a slotted spoon.
2. Add remaining 1 tablespoon oil to pan along with onion and bell pepper, reduce heat to medium, and cook, stirring often, until softened, about 5 minutes. Add rice, remaining 3/4teaspoon salt, hot pepper, and saffron. Cook 1 minute, stirring to coat rice with oil. Add broth and wine and return chicken and sausage to pan. Cover, reduce heat to medium-low, and simmer 12 minutes.
3. Add tomatoes, shrimp, and clams, pushing shellfish into rice. Simmer, covered, until rice is tender, chicken juices run clear when pricked, and clams have opened, 10 to 15 minutes longer. Discard any clams that do not open. Stir to combine ingredients. Serve at once, with scallions sprinkled on top.
2. Add remaining 1 tablespoon oil to pan along with onion and bell pepper, reduce heat to medium, and cook, stirring often, until softened, about 5 minutes. Add rice, remaining 3/4teaspoon salt, hot pepper, and saffron. Cook 1 minute, stirring to coat rice with oil. Add broth and wine and return chicken and sausage to pan. Cover, reduce heat to medium-low, and simmer 12 minutes.
3. Add tomatoes, shrimp, and clams, pushing shellfish into rice. Simmer, covered, until rice is tender, chicken juices run clear when pricked, and clams have opened, 10 to 15 minutes longer. Discard any clams that do not open. Stir to combine ingredients. Serve at once, with scallions sprinkled on top.
